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How wildfires forced California winemakers to make more ros茅

How wildfires forced California winemakers to make more ros茅
GOOD EVENING I'M CAITLIN NR. CO WE BEGIN TONIGHT WITH T HE IMPACT OF FIRES AND SMOKE ON THE 43 BILLION DOLLAR CALIFORNIA WINE INDUSTRY. ACTION NEWS EIGHT REPORTER ARIA JNAASO IS IN STUDIO TO SHOW US HOW WINEMAKERS ARE ADAPTING TO THE "NEW NORMAL" IN CALIFORNI##A. CAITLIN.. IF YOU'RE SEEING MORE RO SE ON THE SHELVES IN STORES. .. IT'S NOT ONLY BECAUSE THE DEMAND HAS GONE UP.. BUT BECAUSE OF ALL THE SMOKE FROM FIRES.. A LOT MORE WINE MAKERS COULDN'T MAKE THEIR USUAL VINTESAG AND COULD ONLY MAKE ROSE IN ORDER TO AVOID A SMOKEY TASTING WINE... ### ((NATS OF CHEERING CLINK)) AFTER RECENTEA YRS OF WINERIES BEING PUT THROUGH THE FIRE... THE SAYI NG "ROSE ALL DAY" HAS A NEW MEANING. .. 1:02 THE SMOKE WAS RLLY EA HEAVY IN THE STATE OF CALIFOIARN AS WE KNOW WE WEREN'T ANTICIPATING MAKING ROSE. SO A LOT OF WINERIES ARE MAKING ROSE NOT BY CHOICE, THAT'S L AL THEY HAD TO DO IS MAKE ROSE OUT OF IT 1:16 PAUL BARGETTO HAS BEENN I THE WINE BUSINESS FOR AS LONG AS CHEAN REMEMBER.. AND LIKE MANY OTHER WINE MAKERS.... HE HAD TO SWITCH GEARS AND MAKE A WHOLE LOT MORE ROSE THAN HIS USUAL PINOT NOIR RED WINE... 1:50 WANTIE CIPATED GETTING READY TO PICK A BE AUTIFUL CROP, THEN THE SMOKED CAMANE D THE FIRES AND THE SMOKE WAS REALLY INTENSE 1: 57 THE REASON ROSE WORKS IS BECAUSE UNLIKE OTHER TYPES OF WINE THE SKIN DOESN'T HAVE TO BE CRUSHED AS HARD... AND THAT SKIN IS WHERE THE SMOKE GETS TRAPPED. 2: W09E PICKED THE GRAPES, WE CRUSHED IT, WE WENT IMMEDIATELY TO THE PRESS AND PRESSED IT LIGHTLY JT US UNTIL OWE PICKED UP A LITTLE COLOR 2: 15 2:24 SO WE LIGHTLY PRESS ED IT INTO THE TANK S. FERMENTED FOR ABOUT 7-10 DAYS AND WE DIDN'T FERME NT ON THE SKIN. THAT'S WHY WE DON'T HAVE A LOT OF COLOR THERE 2: 36 BUT HOW DOES THE SMOKE IMPACT THE WIN E? 4:19 YOU WILL PICK UP SMOKE AROMAS LATER ON AND SO Y OU JUST DON'T WANT TO MAKA E NICE BOTTLE OF WINE THAT'S ?? SOON AND THEN A YEAR LATER IT'S ON THSHE ELF AND YOU'RE PICKING UP SMOKE FLAVORS 4:32 WHILE IT'S A DISAPPOINTING YEAR FOR POTIN NOIR AND OTHER VARIETALS WINE EXPERTS SAY THEY TIMING FOR THE ROSE MARKET COULDN'T BE BETTER. <JULIA CONLEY// TASTING ROOM MANAGER 19:06 ROSE HAS INCREASED NOT ONLY IN POPULARITY BUT IT'S REALLY INCREASEIND QUALITY TOO 19:11> <19:45 NOW PEOPLE ARE REALIZING THAT THE MARTS KE THERE AND SO THEY'RE MAKING BETTER WINE AND ATTH DRIVES EACH OTHER OBVIOUSLY 19:53 QUALITY DRIVES DEMAN D, DEMAND DRIVES QUALITY 19:55> ###### BARGETTO SAYS HE DOESN 'T THINK WE'LL BE SEEING AS MANY WINERIES MAKING ROSE NEXT YEAR BECAUSE IT WASN'T EVEN THEIR INTENT TH
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How wildfires forced California winemakers to make more ros茅
If you鈥檙e seeing more ros茅 wine on the store shelves, it鈥檚 not only because demand has gone up but because of all the smoke from fires. A lot more winemakers couldn鈥檛 make their usual vintages and could only make ros茅, in order to avoid a smokey-tasting wine. After recent years of wineries being put through the fire, the saying, "Ros茅 all day" has a new meaning."The smoke was really heavy in the state of California. As we know, we weren't anticipating making ros茅. So a lot of wineries are making rose not by choice, that's all they had was to make ros茅 out of it," said Paul Bargetto, co-owner and winemaker at Soquel Vineyards. Bargetto has been in the wine business for over 30 years. Like many other winemakers, he had to switch gears and make a whole lot more ros茅 than his usual pinot noir red wine. Which he ended up producing 750 cases worth of ros茅."We picked the grapes, we crushed it, we went immediately to the press and pressed it lightly just until we picked up a little color. So we lightly pressed it into the tanks. Fermented for about 7-10 days and we didn't ferment on the skin. That's why we don't have a lot of color there," Bargetto said. Bargetto says it鈥檚 a disappointing year for pinot noir but they made the best out of it with rose."So what you're going to see now is a lot of ros茅's coming from California because of the fires and a lot of people didn't anticipate making ros茅 but here we are in the abundance of Ros茅 for 2020 harvest, he said.Some also say it's good timing and are seeing an increase in demand for ros茅. "Ros茅 has increased not only in popularity, but it's really increased in quality, too," said Julia Conley, Wine tasting room manager. "Now, people are realizing that the markets there and so they're making better wine and that drives each other obviously quality drives demand, demand drives quality."Bargetto says he doesn鈥檛 think we鈥檒l be seeing as many wineries making ros茅 next year because it wasn鈥檛 even their intent this year, but if fires hit again, we just might. Watch the video above for the full story.

If you鈥檙e seeing more ros茅 wine on the store shelves, it鈥檚 not only because demand has gone up but because of all the smoke from fires. A lot more winemakers couldn鈥檛 make their usual vintages and could only make ros茅, in order to avoid a smokey-tasting wine.

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After recent years of wineries being put through the fire, the saying, "Ros茅 all day" has a new meaning.

"The smoke was really heavy in the state of California. As we know, we weren't anticipating making ros茅. So a lot of wineries are making rose not by choice, that's all they had was to make ros茅 out of it," said Paul Bargetto, co-owner and winemaker at Soquel Vineyards.

Bargetto has been in the wine business for over 30 years. Like many other winemakers, he had to switch gears and make a whole lot more ros茅 than his usual pinot noir red wine. Which he ended up producing 750 cases worth of ros茅.

"We picked the grapes, we crushed it, we went immediately to the press and pressed it lightly just until we picked up a little color. So we lightly pressed it into the tanks. Fermented for about 7-10 days and we didn't ferment on the skin. That's why we don't have a lot of color there," Bargetto said.

Bargetto says it鈥檚 a disappointing year for pinot noir but they made the best out of it with rose.

"So what you're going to see now is a lot of ros茅's coming from California because of the fires and a lot of people didn't anticipate making ros茅 but here we are in the abundance of Ros茅 for 2020 harvest, he said.

Some also say it's good timing and are seeing an increase in demand for ros茅.

"Ros茅 has increased not only in popularity, but it's really increased in quality, too," said Julia Conley, Wine tasting room manager. "Now, people are realizing that the markets there and so they're making better wine and that drives each other obviously quality drives demand, demand drives quality."

Bargetto says he doesn鈥檛 think we鈥檒l be seeing as many wineries making ros茅 next year because it wasn鈥檛 even their intent this year, but if fires hit again, we just might.

Watch the video above for the full story.